THE WISCON8IN FARMER.



milk until it is soft, then mash it fine, add two
weUl4baten eggs, a pinch of salt, a lump of
butter about the size of a hickory nut, and a
small tea cup of sugar. season with nutmeg
or a few slices of lemon; bake in a brisk
oven over one hour: raisins may be added if
desired.
      3ewooemy in nomsakeptnig.
  In housekeeping a careless woman can al-
ways make a muse and keep one, but there is
no one article more calculated to make confu-
sion, or wherein more waste is involved in if
use than dour, both before and after being
baked. Careless handling, sifting or spilling
the flour, careless mixing, throwing away the
bits of dough, instead of working them into
the bread, cake or biscuit. Most women put
up their pan or tray covered with dough, and
the rolling pin and kneeding board in like
condition. Now, if you ever calculate to get
that dough off, why not do it when you mix,
while it is soft? As you finish up your bread
or biscuit, or cake loaf, you can rub it off
with your hand, or with a spoon, and work it
all in, and put away your things clean, ready
for another time. Do not plead the want of
time, and that you "can't take the trouble,"
&c. Do it in the right time, and it is done.
Ten to one when you want to mix again you
will be in haste, and your time precious; then
you take a knife and dig your pan to pieces,
and scrape your board, pin, &c, and run to
the swill with it. 0, it's but a little; of
course it is ! But all these littles every day
or two, besides the loss of time, are wasteful,
and if you had to earn these littles you would
sooner find it out, I am thinking. And if in
every department under your supervision you
are thus regardless of the trifles, you are a
poor economist, and far from a model house-
keeper, whoever you are or whatever you may
think.
  And then the bite of bread that many throw
away, and many of them made by careless
cutting of the loaf, haggling it off one-sided,
&c. Cut true, smooth pieces, and do not throw
away the odd bits that are left. These can
always be used in some way, if you can only
"take the trouble." Extreme poverty is al-
most wholly unnecessary in this country.
Look where you choose around you, and nine
times in ten the poor are shiftless, wasteful,
extravagant; and if a man works ever so
hard, a thriftless woman can and will waste
all he can earn.
  A woman who " can't take the trouble " to
use economically the material her husband
gets to feed and clothe his family, is anything
but a blessing to herself or the world.-Cbr.
N. 1'. lmes.

  HINTs ON BREAD MAuING.-Good bread can-
not be made by merely mixing flour and wa-
ter and yeast. The mass must be kneed so



as to be sure and bring every grain of four
in contact with its equivalent grain of water,
and so as to diffuse the yeast uniformly
throughout the mass, or else the resulting gas
will be liberated in excess in one spot, and
not at all in another. This is seen in badly
kneaded loaves-in the holes they contain
and in a crust that easily detaches from the
crumb, as though it had been lifted up by in-
ternal force. The air-cells in a well-kneeded
loaf are fine and uniform throughout the
mass and all will be formed at the same time.
It the Sour and yeast are decidedly good, and
the kneeding decidedly bad, the bread will
give satisfaction. On the other hand, good
kneeding, good moulding, and good baking,
will make a second or third rate quality of
flour almost equal to the best.

  DoUou -Nrs.-Everybody and his wife, and
particularly his little folks, love the good, old
fashioned "dough-nuts," or "nut-cakes," or
whatever name you choose to call them. But
many persons are troubled with "weak diges-
tion," (dyspepsia,) and the large amount of
greese absorbed by the said dough-nuts does
not always "set well," but produces a " rising
in the stomach." When this is the case try
the following invention:-The dough-nuts be-
ing prepared as usual, just before immersing
them into hot fat, plump them into a well-
beaten egg. This will give them a thin coat-
ing of albumen, which will keep out the greese
effectually. Furthermore, this coating retains
the moisture, and keeps them in good condi-
tion much longer.

  DANIEL WaBSTYJ ON COOKINO POTATOe.-It
would seem from the following extract from
his published letters, that Mr. Webster was
fond of good potatos, and knew how they
should be cooked:
  " Dear Fletcher:-I send a quarter of lamb
to roast, and, if not too rainy, will come to
dine with you. Tell Mr. Baker the hour.
  " POTATOS. -Let these potatos be peeled
early and thrown into a basin of cold water
until time to cook them. Let them be boiled
in a good deal of water. When done, pour
off all the water, shake up the potatos a lit-
tle, hang on the pot again, and then bring
them to the table. I remember when we
heard Hannah Curtis shaking her pot, we
knew that dinner was comming."
  POTATOS IN HASTz.-A nice dish of potatos
may be made in five minutes if the water is
boiling. Peel and cut some potatos in slices;
pour on them boiling water enough to cover
them, and let them boil till tender; skim them
out, add butter with flour; let it boil up once,
add a little chopped parsley and pepper.

  STUFYrNG.-Take light' bread or crackers,
chop them fine, put in a small piece of butter
or a little cream, with sage, pepper and salt;



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